Roasted Butternut Squash is a healthy and delicious side dish to serve during the fall season. It is super easy to make and can be enjoyed with many fall main dishes. 

If you are looking for other easy and delicious side dishes to enjoy during this time of the year, you should try Creamy Mashed Potatoes and the amazing Candied Carrots. For something more savory and hearty, check out this Baked Mac and Cheese and Corn Casserole

Roasted butternut squash on a baking sheet with rosemary

Roasted Butternut Squash


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With fall in full swing, there are plenty of fruits and veggies available, with butternut quash on the top of my list of favorites! And one of the best ways to prepare it is to roast it. Roasting is fast, super healthy and really enhances its natural flavor. Basically, you get a chance to experience its true taste and flavor in a healthy and delicious way!

I love to add this as a side dish on my Thanksgiving table. It is delicious, colorful, and a true fall favorite! Give it a try, and you will see why this is a perfect recipe to try during this time of the year!

Roasted butternut squash in a white bowl with rosemary

What Does Butternut Squash Taste Like?

It is similar to pumpkins in taste and texture. However, the butternut squash is easier to roast and puree due to being smaller in size. Just like pumpkin, it has a distinct flavor and can be incorporated in many dishes, from soups to main dishes to desserts. 

Is Butternut Squash Healthy?

Yes, very much so. Like most seasonal vegetables, butternut squash has plenty of vitamins, such as vitamin A, C, magnesium, and potassium. In addition, it is low in calories, which means you can enjoy quite a lot of it! Also, it is rich in antioxidants and is a great vegetable to enjoy if you have diabetes.

Roasted butternut squash with rosemary on a baking sheet

How To Pick The Best Butternut Squash?

Just like spaghetti squash or pumpkin, you want to look for a heavy one. Also, the color should be bright and slightly beige-ish. Inspect it closely so there are no dark or soft spots on it and avoid any squash with cuts on them.

Do I Need To Peel Butternut Squash Before Roasting?

This veggie can be cooked and enjoyed either way, peeled or as is.

  1. You can simply roast it by cutting it in half and removing the seeds. Then, spoon out the center part of it.
  2. Alternatively, you can peel and cut it into smaller cubed pieces. Peeling is easier if using a vegetable peeler.

Roasted butternut squash in a white bowl garnished with rosemary

How To Store Roasted Butternut Squash?

  • This dish can easily be made ahead of time.
    • Simply roast it, then store in the fridge using an airtight container for up to 3-4 days.
    • You can also freeze diced, cooked butternut squash. Just spread it out on a parchment-covered baking sheet to freeze, then move to an airtight container or zippered bag which will last in the freezer for up to 3 months. 
  • Reheating Options:
    • Place the veggie into a plate and microwave it for about 1 minute.
    • Reheat it in a skillet over low heat for about 3-5 minutes.
    • Warm in a 350˚F oven for about 15 minutes.

Other Delicious Side Dishes To Try

Green Bean Casserole – A Classic!

Oven Roasted Asparagus – So easy.

Fried Cabbage with Bacon – A simple side dish!

Easy Parmesan Zucchini  – Sensational flavor!

Broccoli Bake – A simple casserole.

Roasted butternut squash on a baking sheet with rosemary Sprigs
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Roasted Butternut Squash

Roasted Butternut Squash is a healthy and delicious way to serve this veggie as a side dish during the fall season.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings as a side dish
Author Catalina


  • 1 large butternut squash seeded, peeled and cut into chunks about 1 inch square chunks
  • 2 tablespoons olive oil
  • ¼ cup maple syrup or honey
  • 3 tablespoons brown sugar optional
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 sprigs rosemary


  • Preheat oven to 400˚F.
  • Lightly coat a baking sheet with nonstick spray and set aside.
  • Prepare the butternut squash by peeling it, removing the seeds and chopping it into chunks. Arrange it into a single layer onto the prepared baking sheet.
  • Drizzle the cubed squash with olive oil, maple syrup, brown sugar, cinnamon, and nutmeg. Gently toss to combine.
  • Bake for 25-30 minutes, turning once mid-process. The squash should be fork tender.
  • Garnished with fresh rosemary and serve.
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Nutrition Information

Calories: 157.79kcal | Carbohydrates: 29.85g | Protein: 1.28g | Fat: 4.83g | Saturated Fat: 0.69g | Sodium: 8.03mg | Potassium: 478.17mg | Fiber: 2.68g | Sugar: 16.64g | Vitamin A: 13287.5IU | Vitamin C: 26.25mg | Calcium: 82.95mg | Iron: 0.92mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Catalina thinks that time in the kitchen should be fun, and we should spend less time cooking and more time eating! As a successful business woman, with a busy career on Wall Street, she develops easy weeknight meals that you can make in 30 minutes or less!. Catalina lives in the NYC metro area with her husband, who is also a great cook, and their 4 year old boy, who gladly helps in the kitchen. Catalina will inspire you to experiment with flavors, try new ingredients and create easy meals with less effort. You can visit her blog Sweet & Savory Meals for more inspiration.
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